Falafel Sandwiches

This amazing Mediterranean invention is by far my favorite. How not to love chickpeas and tahina sauce?! The usual falafel recipe calls for deep frying, but here I resort to baking. Not only is it healthier, it is tastier!

Ingredients:

250 grams chickpeas (soaked over night with double the amount of water) or canned and drained

1 garlic clove crushed

1 TBSP finely chopped coriander

2 TBSP finely chopped parsley

1/2 an onion chopped finely

1/2 tsp cayenne pepper

1 TBSP ground cumin

1/2 tsp ground coriander

1/2 tsp baking powder

2 TBSP flour

salt

Method:

-make sure the chickpeas are properly dried.

-using a food processor, place all ingredients in, excluding spices. Blitz a few times until the falafel turn mushy in texture (not pasty).

-add the spices and baking powder. If too dry, add 1 to 2 TBSP water and mix by hand. Place in the fridge for minimum 1 hour.